Warm Jasmine Rice Salad - cooking recipe

Ingredients

1 c. cooked jasmine white rice, cooked according to pkg. directions
4 slices (1/2-inch thick) tofu, cut into small pieces
1/2 c. crab meat, cooked and ready to eat
1 Tbsp. raw almond slices
1/2 c. frozen green beans, steamed
1 Tbsp. raisins
1 tsp. Good Seasons Italian salad dressing mix
1/2 Tbsp. olive oil
3/4 c. unsweetened apple juice
4 tsp. honey
1 Tbsp. cornstarch
1/2 tsp. grated fresh ginger or 1/8 tsp. ground ginger (optional)
2 c. blueberries or 1 (12 oz.) pkg. frozen dry-pack blueberries, thawed
1 tsp. lime or lemon juice

Preparation

In a small saucepan, stir together the apple juice, honey, cornstarch and if desired, ginger, until the cornstarch dissolves. Add the blueberries, then bring to a simmer over moderate heat; cook, stirring, for 2 minutes.
Remove from the heat and stir in the lime juice.
Serve hot or warm.
Makes 1 1/3 cups.